M54 substitute for 1007?

[Pehlman17]

I've been wanting to brew this Altbier recipe for a while now, as well as a few others from this author, that call for Wyeast 1007. Since I've pretty much only been using dry yeasts these days I was wondering if perhaps Mangrove Jack's M54 would be a good substitute. I'm wondering even though Lallemand discontinued Koln, if perhaps they still produce it and sell it to MJ. IIRC @dmtaylor has these listed as possibly same/similar-enough. I find it intriguing that M54 is listed on MJ's website as being highly flocculant, whereas I understand 1007 to be notoriously powdery (which also sort of rules out K-97 for me).

I'm also open to other suggestions in the dry realm. Perhaps I'd be better off with a Chico variant or lager strain in the low 60's F?

 

[hottpeper13]

I use 2565 as my house yeast, and would use S-189 as a dry yeast for a few reasons. It flocks hard and fast, is clean and malt forward at 48*-52* and throws some fruit at 60*-62*

 

[AlexKay]

I’ve used M54 a couple of times, including in a side-by-side against Lallemand Koln, 2565, and Omega Kolsch II. We (my club) did a blind tasting on the four, and pretty much unanimously agreed that the three Kolsch strains were all pretty close, but the M54 quite different.

It also makes more sulfur than any other yeast I’ve used. Unpleasant out of the fermenter, dissipating over time. After a couple of months it was noticeable still, but pleasant (if you like a touch of sulfur, that is.)

It did drop remarkably clear. The other Kolsch yeasts got clear after a couple of months cold conditioning, but the M54 was brilliant.

I liked the beer I made with M54, but it needed extended conditioning time to be drinkable. This keeps it from being a useful yeast for me.

When I’ve needed clean hybrid yeast — specifically, for non-Kolsch beers I’d use a Kolsch yeast for — I’ve been pretty happy with Nottingham at 60 F, and W34/70 at 60-64 F. Not nearly as happy as with Lallemand Koln, but it’s an ok solution.

 

[duncan_disorderly]

M54 isn't a German ale yeast. Neither are US05 or Notty. Köln is no longer available. K-97 is maybe the closest dry option but I've not used it myself. I think sometimes if you mean business you need to bite the bullet and buy liquid. But I don't always aim for that myself, I find the best convenient option. I'd probably try K-97 out if it was me. But there are other low flavour ale yeast options, Notty and US05 obviously. I believe Cellar Science has a dry Kolsch yeast?

 

[AlexKay]

Last I checked, Cellar Science only sold it in bricks.

 

[Pehlman17]

I’ve used M54 a couple of times, including in a side-by-side against Lallemand Koln, 2565, and Omega Kolsch II. We (my club) did a blind tasting on the four, and pretty much unanimously agreed that the three Kolsch strains were all pretty close, but the M54 quite different.

Good to hear. I’ll probably steer clear then for now. I don’t mind a touch of sulfur sometimes, but it sounds like there are better options.

I use 2565 as my house yeast, and would use S-189 as a dry yeast for a few reasons. It flocks hard and fast, is clean and malt forward at 48*-52* and throws some fruit at 60*-62*

I’ve heard pretty good things about S-189 overall. That’s definitely another I really need to try.